Last night we hosted a Mexican-Off. Basically a group of friends came round bringing their best Mexican dish . We’ve been doing this for a while with Jamaican food (Jerk -Offs much to our amusement) but decided to move on to unchartered cuisines after chums Jamie and Helen’s recent trip to Mexico. I’ve never been to Mexico but would love to go. There was a big Mexican community in New York and I used to regularly eat in the back of Mexican delis so I know I love the food already.

After agreeing to host said Mexican-Off a few weeks ago I promptly forgot until called by our friend Alex the previous day. His phone call was good because it was conducted entirely in a Mexican accent. Not a good Mexican accent, you understand, a Cheech and Chong mixed with Ren and Stimpy style interpretation. As we immersed ourselves in planning the meal in our best Mexican accents I made a note to get handlebar moustaches.

The following day I almost completely forgot about the preparation that I needed to get done for the evening until 4pm. By this point I was frantically scouring the Internet for inspiration when my colleague, Nikki, suggested ceviche.

I’d wanted to try ceviche and this recipe was the love – child of this great Mexican blog and some classic Nigella. I was delighted with how it turned out; refreshing, simple and lip smackingly good. I was disappointed by my failure to remember the moustaches.

Ceviche recipe
2 coley fillets (or snapper)
1 large green chilli (diced)
Juice of 4 plump limes
1 red pepper, deseeded and diced
Coriander leaves chopped to yield 4 tbsp
1/2 tsp oregano
1 tsp salt
3 spring onions finely chopped
1 large hass avocado diced
Tortilla chips and pimento stuffed olives to serve

Dice the fish finely – around 1/2 inch cubes
Place in a bowl – add lime juice, oregano, salt and gently stir to ensure all of the fish is coated with the lime.
Leave for a minimum of 8 minutes (I left mine for about 15)
Drain off the milky fluid and add the pepper, avocado and spring onion.
Drizzle with a little extra virgin olive oil
Serve with tortilla chips and pimento stuffed olives